INGREDIENTS

INSTRUCTIONS

Melt soft margarine (I prefer Brummel & Brown) in dutch oven over low
to medium heat. Add paprika and brown. Add onion, cook until
transparent. Add chicken and brown slightly on both sides. Add
tomatoes (concased) (You may substitute canned of tomatoes.) Add
chicken stock to cover, along with salt and cayenne pepper. Simmer,
covered, for 1 1/2 to 2 hours, until chicken is falling off the bone.
Remove chicken from pot, debone, remove skin from leg quarters, and
replace meat. Bring paprikash back to simmer, stir in sour cream and
warm through. Serve over dumplings.  Dumplings  Bring water to a boil
in large stock pot. (You may salt the water but  it isn't necessary)
Mix ingredients to create a batter of medium  consistency. Place batter
on plate and, using a knife, cut "chunks"  off and drop into boiling
water. Remove dumplings with slotted spoon  as they rise to the
surface, and drain in colander.  NOTES : NOTE; Butter, bacon fat, lard
or the shortening of your  choice can be used in place of margarome for
those who don't worry  about fat-cholesterol. The original recipe
called for lard, my  grandmother modified that to bacon fat -- about 50
years ago. In the  dumpling batter the egg beaters are used in place of
two large eggs,  which you may prefer if not worried about cholesterol.
And, of  course, regular sour cream and skin-on chicken breasts are the
preference in the original recipe. Recipe by: rec.food.recipes Posted
to MC-Recipe Digest V1 #604 by Bill Spalding <billspa@icanect.net> on
May 11, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5612
Calories From Fat: 2243
Total Fat: 251.8g
Cholesterol: 1022.6mg
Sodium: 7629.6mg
Potassium: 5412mg
Carbohydrates: 450.8g
Fiber: 23g
Sugar: 27.1g
Protein: 367.2g